Orange Almond Scones

These Orange almond scones are the perfect breakfast. They are bursting with orange flavors and the nuts get caramelized by the baked on glaze! They are fancy and sophisticated and yet homey and delicious at the same time.

These scones do tend to be more moist and delicate in texture than traditional scones. If you want a firmer scone texture then add an additional 1/2 cup flour or reduce the orange juice added.

These scones have a baked on glaze that makes the nuts candies and makes these scones extra scrumptious. These scones can also be made in wedges like I have shown in pictures on this post or you can make them into individually baked scones, The instructions for how to make both are below in the recipe.

What you need to make orange almond scones: (printable recipe is below)

Makes 8 large scones or 16 small scones

For the scone dough:

• 2 cups flour – *1/2 cup additional flour can be added for firmer scones
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1 teaspoon orange zest
• 6 tablespoons cold butter – diced
• 1/3 cup fresh orange juice (or about the amount from one orange squeezed)
• 2 large eggs
• 1/3 cup milk
• 1 teaspoon orange extract
• 1/4 cup slivered almonds

For the glaze:

• 2 tablespoons salted butter
• 1 teaspoon orange extract
• 1 cup powdered sugar
• 2 tablespoons milk
• Pinch of salt

Instructions

1. Preheat the oven to 425 F.
2. In a large bowl combine flour, baking powder, sugar and orange zest then stir together. Add cold butter chunks and work into the flour to form a crumbly mixture. Add orange juice, eggs, milk and orange extract. Stir together to form a loose, not overly worked dough.
3. Dump onto a greased pan or one lined with parchment paper. To make wedges, form into a disc shape. Sprinkle Almonds on top.
4. Bake for 20 minutes.
5. To make individual scones, divide dough into 8 sections and shape into scones or you can make16 small scones. Top each scone with almond slices. Separate on a greased or lined cookie sheet and bake for 12-15 minutes for large or until scones are almost baked through or 8-10 for small scones or until they are almost baked through.
6. During the time they bake combine melted butter, orange extract, powdered sugar and milk and stir to form the glaze.
7. For the large disc scone that will be cut into wedges, pull out of the oven (the scone will not be completely baked) and pour glaze over the top of the scone then return to oven and bake an additional 5-6 minutes or until a toothpick can be inserted into the middle of the scone and it comes out clean.
8. Remove from the oven and cool before cutting into 8 large wedges.
9. For the individual scones, pull out of the oven when they are almost baked, add the glaze and return to the oven and bake an additional 2 minutes or until the scones are baked through. Remove from the oven, let cool slightly then enjoy.

Here are a few other recipes you may love:

Overnight Belgian Waffles
German Pancakes
Cheesy Buttermilk Biscuits
Cinnamon Caramel Coffee Cake

Print

Orange Almond Scones

Delicious orange flavored scones with lightly candied almonds on the outside.

Course Breakfast, Dessert, Side Dish, Snack

Cuisine Baked goods, Dessert, Scones

Keyword Breakfast, Dessert, Easy Recipes, Scone

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 Wedges

Ingredients

• 2 cups flour *1/2 cup additional flour can be added for firmer scones
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1 teaspoon orange zest
• 6 tablespoons cold butter diced
• 1/3 cup fresh orange juice or about the amount from one orange squeezed
• 2 large eggs
• 1/3 cup milk
• 1 teaspoon orange extract
• 1/4 cup slivered almonds
• For the Glaze:
• 2 tablespoons salted butter
• 1 teaspoon orange extract
• 1 cup powdered sugar
• 2 tablespoons milk
• Pinch of salt

Instructions

• Preheat the oven to 425 F.
• In a large bowl combine flour, baking powder, sugar and orange zest then stir together. Add cold butter chunks and work into the flour to form a crumbly mixture. Add orange juice, eggs, milk and orange extract. Stir together to form a loose, not overly worked dough.
• Dump onto a greased pan or one lined with parchment paper. To make wedges, form into a disc shape. Sprinkle Almonds on top.
• Bake for 20 minutes.
• To make individual scones, divide dough into 8 sections and shape into scones or you can make16 small scones. Top each scone with almond slices. Separate on a greased or lined cookie sheet and bake for 12-15 minutes for large or until scones are almost baked through or 8-10 for small scones or until they are almost baked through.
• During the time they bake combine melted butter, orange extract, powdered sugar and milk and stir to form the glaze.
• For the large disc scone that will be cut into wedges, pull out of the oven (the scone will not be completely baked) and pour glaze over the top of the scone then return to oven and bake an additional 5-6 minutes or until a toothpick can be inserted into the middle of the scone and it comes out clean.
• Remove from the oven and cool before cutting into 8 large wedges.
• For the individual scones, pull out of the oven when they are almost baked, add the glaze and return to the oven and bake an additional 2 minutes or until the scones are baked through. Remove from the oven, let cool slightly then enjoy.